| Ragú sauce is the heart of lots of Italian dishes. Simply serve with penne pasta for a hearty supper or check out the other delicious serving suggestions. This recipe is featured on our Bologna Cookery Holidays. If you have any queries regarding our Cookery Course in Bologna, the venue for which is the beautiful Palazzo Minelli, please don't hestiate to get in contact with us, or you can also order our 2009 Brochure online. The following quantities will serve 6, if served with pasta or gnocchi:
Ingredients
- 2 tbsp olive oil
- 2 cloves of garlic-peeled and finely chopped
- 1 stick celery with leaves-finely chopped
- ½ onion-finely chopped
- 2 good quality pork sausages (Approximately 175g) ie high meat content
- 1 level tsp dried chilli flakes-optional
- 3 fresh plum tomatoes-roughly chopped
- 700ml jar passata
- 400g can chopped tomatoes
- 1 vegetable stock cube
- Salt and freshly ground black pepper
Instructions
- Peel the skin off the sausages and roughly chop the meat
- Gently heat the olive oil in a large saucepan
- Add the garlic, celery, onion, and chilli if using
- Gently fry for approx 5 minutes until soft and golden
- Add the sausage and fry for 3-4 minutes until cooked
- Add the tomatoes, passata, canned tomatoes and stock cube and bring to boil
- Reduce the heat to a gentle simmer and leave for an hour until it has reduced down by 1/3 to give a wonderful rich meaty sauce
- Stir occasionally to prevent sticking
- Season well before serving with salt and pepper
To Serve
This sauce can be served with gnocchi. Sprinkle with lots of freshly grated Parmigiano reggiano parmesan cheese. Another traditional dish is to layer the sauce thinly with alternate cooked sheets of Lasagne pasta, chopped mozzarella and parmesan cheese. Finish with a layer of the cheeses and bake in the oven at 180C Fan, or Gas Mark 6 for 20-30min
'Cooking's Just the Half of It' - For further information on Flavours Cooking Holidays in Bologna, please visit: www.flavoursholidays.co.uk/bologna-region.htm
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